List of Sicilian dishes

Sicilian caponata

This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia.^[1] Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.

Sicilian dishes

The Catanese dish, pasta alla Norma, is among Sicily's most historic and iconic.

Scaccia with tomato and scaccia with ricotta cheese and onion

Stigghiole

• Arancini – stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule.
• Crocchè
• Cannoli – shortcrust pastry cylinder shell filled with sweet ricotta, mascarpone or chocolate or vanilla cream.
• Frittula
• Likëngë – pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela
• Maccu
• Muffuletta
• Panelle – Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo.
• Pani ca meusa
• Pasta alla Norma
• Pecorino Siciliano
• Pesto alla trapanese – a Sicilian variation of the genoese pesto, typical of the Province of Trapani.^[2] The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts.
• Scaccia
• Scacciata
• Sicilian pizza – pizza prepared in a manner that originated in Sicily. In the United States, the phrase Sicilian pizza is often synonymous with thick-crust or deep-dish pizza derived from the sicilian Sfincione.^[3]
• Stigghiola
• Stuffed eggplant

Beverages

• Amaro Averna
• Granita
• Marsala wine

Breads, biscuits and crackers

• Biscotti Regina – a small biscuit coated with sesame seeds, it's also referred to as reginelle
• Vastedda

Cheeses

• Caciocavallo
• Canestrato
• Ragusano cheese

• Sicilian cheeses
• 

  Straddled forms of caciocavallo hang to mature

• 

  Ragusano cheese

• 

  Stoccafisso alla messinese

Desserts and sweets

A simple cannolo sprinkled with powdered sugar

Gelato

• Bruccellati – in Sicilian, literally "little bracelets", are uniquely Sicilian fig cookies of a sweet dough rolled out and filled with figs as well as numerous other ingredients.
• Buccellato
• Cannoli
• Cassata
• Ciarduna
• Cioccolato di Modica
• Crocetta of Caltanissetta
• Cuccìa
• Cuccidati
• Frutta martorana
• Gelato
• Gelo di melone
• Giurgiulena
• Granita
• Ice cream
• 'Mpanatigghi
• 'Nzuddi
• Pignolata
• Pignolo (macaroon)
• Rollò
• Spina santa
• Zeppole

• Sicilian desserts and sweets
• 

  Frutta martorana

• 

  Granita di menta (mint granita)

• 

  Zeppole

• 

  Crocette of Caltanissetta to lemon and orange left to right

• 

  Spina santa of Caltanissetta in memory of the Passion of Christ

• 

  Rollò of Caltanissetta

Fruits and vegetables

• Aglio Rosso di Nubia ^[4]
• Cipolla di Giarratana ^[5]
• Mazzarrone (grape) ^[6]
• Pomodoro di Pachino
• Siracusa Lemon

• Sicilian fruits and vegetables
• 

  Aglio Rosso di Nubia

• 

  Cipolla di Giarratana

Salads

Sicilian orange salad

• Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.^[7]
• Sicilian orange salad – (Insalata di arance) is a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.^[8]

See also

• Italian cuisine
• List of Italian dishes

References

1. Sicilian food history umass.edu
2. Oretta Zanini De Vita, Maureen B. Fant. Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 0393082431.
3. "What is Sicilian Pizza?". WiseGeek. Retrieved 14 April 2013.
4. Milano, Serena; Ponzio, Raffaella; Sardo, Piero . L'Italia dei Presìdi. Slow Food Editore, 2002. pp. 374-375.
5. Cabrini, Luisa; Malerba, Fabrizia. Frutta e ortaggi in Italia. Touring Editore, 2005. ISBN 8836532942.
6. Lazzarini, Ennio. I frutti coltivati. Hoepli, 2011. ISBN 8820344807.
7. Gangi, Roberta (2006). "Caponata". Best of Sicily Magazine. Retrieved 2008-05-26.
8. Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 (online copy, p. 102, at Google Books)

External links